Citrus and dry-cured olive salad from Bäco: Vivid Recipes from the Heart of Los Angeles (page 163) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • pastaplease on December 13, 2025

    I’ve made this salad several times, usually for company. It’s always a surprise to people, and a hit. The way he cuts the citrus seems a bit complicated, I slice each piece of fruit into wedges, from stem down. Place them flat and trim off that tiny bit of white that is on the thin edge of the wedge, then take a knife and cut it away from the peel. Easy, and all the pieces look clean.

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